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Monthly Archives: March 2012

Counting Plates (Part One)

The restaurant industry has its own jargon.  It may also have its own language.  We have the titles we give positions and then we have the nicknames we use.  Every back of the house employee in America has learned to answer to the nickname “ahneeda.” Not familiar with that name? …

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How To Source Food Locally: A Business Guide To Success

Local food.  It sounds great on paper, and it may even be the thing restaurant patrons claim they care about most.  But the reality is that restaurants are businesses, and the restaurant business is one of the toughest gigs out there.  Sounding good isn’t going to be enough to justify …

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